Save My couch groaned with the weight of five people watching the playoff game when I realized I'd forgotten to prep snacks. Panic set in for exactly two seconds before I remembered the buffalo sauce in my pantry and half a rotisserie chicken sitting in the fridge. Forty-five minutes later, golden egg rolls emerged from the oil, and suddenly I wasn't the friend who forgot—I was the one everyone was talking about. These buffalo chicken egg rolls became my secret weapon, the thing I make when I need to look like I have my life together but really I'm just throwing together ingredients I usually have on hand.
I made these for my brother's friend group one Sunday, and watching someone take their first bite—that moment of confusion melting into pure joy when the buffalo hit—never gets old. He came back to the kitchen asking if I'd accidentally made them better than wings, which felt like the highest compliment I could get. From that day forward, these became the thing I bring to every gathering, the comfort food that somehow feels fancy enough to not feel guilty about serving.
Ingredients
- Cooked chicken breast, shredded: Use rotisserie chicken if you're short on time—it shreds easily and adds incredible flavor without the cooking step.
- Buffalo wing sauce: The heat level matters here; taste as you go and adjust if you want more or less spice.
- Mozzarella cheese: Mild and creamy, it balances the spice without overpowering the buffalo flavor.
- Blue cheese, crumbled: This is what separates good buffalo rolls from restaurant-quality ones—don't skip it, and don't use powder.
- Carrots and celery, finely shredded and chopped: Thin pieces fold into the filling without creating lumpy spots or tearing the wrapper.
- Green onions: A whisper of freshness that cuts through the richness and adds a light bite.
- Garlic powder and black pepper: These ground seasonings distribute evenly throughout the filling, ensuring every roll tastes the same.
- Egg roll wrappers: Find these in the refrigerated section near wontons; they're thinner than spring roll wrappers and crisp up beautifully.
- Vegetable oil for frying: Use an oil with a high smoke point and keep a thermometer nearby—350°F is the sweet spot where they cook through without burning.
Instructions
- Mix the filling like you mean it:
- Combine your shredded chicken, buffalo sauce, both cheeses, shredded vegetables, green onions, garlic powder, and pepper in a large bowl. Mix until everything is evenly coated and the texture is cohesive; you want no dry spots or pockets of unmixed ingredients. This is where patience pays off—take your time here and the assembly goes smoothly.
- Lay out your workspace:
- Place a wrapper on a clean, dry surface with one corner pointing toward you, like a diamond. Have your small bowl of water nearby and a plate ready for finished rolls.
- Fill and fold with intention:
- Spoon 2 to 3 tablespoons of filling into the center of the wrapper—too much and it'll burst, too little and you'll have an empty crispy shell. Fold the bottom corner up and over the filling, then fold in the left and right corners, pulling them tight as you go.
- Seal the roll completely:
- Roll the wrapper up tightly toward the top corner, then dab that final corner with water and press it down firmly to seal. The water acts like glue; without it, the rolls will unfold in the hot oil.
- Get your oil ready:
- Pour about 4 cups of vegetable oil into a deep pot or skillet and heat it to 350°F—use a thermometer, don't guess. The oil should shimmer and move quickly when you stir it.
- Fry in batches and watch the color:
- Gently place 3 to 4 rolls into the hot oil and fry for 3 to 4 minutes, turning occasionally so they brown evenly on all sides. They're done when they're a deep golden brown and the wrapper looks crispy and slightly translucent.
- Drain and serve while hot:
- Remove the rolls with a slotted spoon or tongs and place them on paper towels to shed excess oil. Serve immediately with ranch or blue cheese dressing for dipping while they're still warm and the exterior is still crackling.
Save There was a moment at a dinner party when someone's eyes went wide after their first bite, and they immediately reached for another without saying a word—that's when I knew these weren't just appetizers, they were tiny edible conversations about why buffalo chicken works so perfectly when it's wrapped in something crispy. Food that makes people happy without them having to think too hard about it is the best kind of cooking.
The Buffalo Chicken Secret
Buffalo sauce and blue cheese are a legendary pairing, but tucking them together inside a crispy wrapper takes that relationship to a completely different level. The cheese melts slightly and creates a creamy barrier around the spicy sauce, so each bite is balanced instead of just hot. When I first made these, I worried the filling would be too wet, but the mozzarella absorbs excess moisture and the quick fry locks everything inside before anything has a chance to leak out.
Baking vs. Frying
Deep frying creates that shattering, golden exterior that makes these special, but life happens and sometimes the oven is your only option. If you bake them instead, brush each roll lightly with vegetable oil and place them seam-side down on a parchment-lined baking sheet, then bake at 425°F for 15 to 18 minutes, turning once halfway through. They won't have quite the same crispy texture, but they'll still be delicious and significantly less messy to make.
Making Them Your Own
The beauty of this recipe is how flexible it is once you understand the basic formula. I've added diced jalapeños for extra heat, swapped in pepper jack cheese for mozzarella, and even mixed in ranch powder for a buffalo chicken dip vibe inside the wrapper. The wrapping and frying technique stays the same, so you can experiment with fillings without worrying about the mechanics falling apart.
- For extra spice, add a pinch of cayenne or hot paprika to the filling itself rather than just relying on the sauce.
- Store uncooked rolls in the freezer for up to a month, and fry them straight from frozen—they just need an extra minute or two.
- If you're feeding a crowd, assemble them the night before and refrigerate, then fry right before serving for the crispiest results.
Save These rolls have become the thing people request when they know I'm coming to a party, and I've never once regretted making a double batch. They're proof that good food doesn't require complicated techniques, just good ingredients brought together with care.
Cooking Questions
- → Can I bake these egg rolls instead of frying them?
Yes, brush the assembled egg rolls lightly with oil and bake at 425°F for 15-18 minutes, turning once halfway through for even browning.
- → What type of chicken works best for this filling?
Cooked chicken breast works perfectly, but rotisserie chicken is a convenient alternative that adds extra flavor and saves preparation time.
- → How do I prevent the egg rolls from opening during frying?
Make sure to seal the edges properly with water and roll them tightly. Also, ensure the oil is at the correct temperature (350°F) before frying.
- → Can I make these ahead of time?
Absolutely. Assemble the egg rolls and refrigerate them for up to 24 hours before frying, or freeze them for up to 3 months. Fry from frozen, adding 1-2 extra minutes to cooking time.
- → What dipping sauces pair well with buffalo chicken egg rolls?
Ranch dressing and blue cheese dressing are classic choices. You can also serve them with extra buffalo sauce, honey mustard, or a cooling cucumber yogurt dip.
- → How can I adjust the spice level?
For milder egg rolls, use less buffalo sauce or choose a mild variety. For extra heat, add cayenne pepper, hot sauce, or diced jalapeños to the filling.